Musakhan is one of the most beloved dishes in Palestinian cuisine, known for its bold flavors and rich history. This dish consists of sumac-infused caramelized onions, tender roasted chicken, and warm flatbreads, all brought together with a fragrant blend of Middle Eastern spices. It’s a dish that embodies comfort and tradition, often enjoyed with family and friends.

Musakhan is particularly special during Ramadan, as it provides a satisfying and nourishing meal after a long day of fasting. The combination of slow-cooked onions, olive oil, and protein-rich chicken makes it a perfect Iftar dish, helping to restore energy while keeping the meal light yet filling. Whether you’re serving it for a family gathering or a special occasion, Musakhan is guaranteed to impress!

Why You Will Love This Recipe

Authentic Palestinian flavors – A dish steeped in tradition and history.
Perfect for Ramadan – A hearty yet balanced meal to break your fast.
Simple Ingredients, Bold Taste – Made with pantry staples, yet bursting with deep, aromatic flavors.
Great for Gatherings – Musakhan is designed to be shared, making it ideal for family dinners and feasts.

Ingredients

For the Spice Blend:

• 1 tbsp ground cinnamon
• 1 tbsp ground coriander
• 1 tbsp black pepper
• 1/2 tsp ground cardamom
• 1 1/2 tbsp ground nutmeg + cloves + cinnamon powder (grind 2 whole nutmegs, 1 tbsp cloves, 2 sticks cinnamon)
• 1 tbsp ground cumin

For the Chicken Marinade:

• 3 chicken quarters, bone-in, skin-on
• 4-5 tbsp extra virgin olive oil
• 3 tbsp spice blend (from above)
• 2 tbsp sumac
• 1 tbsp salt
• 1 tbsp lemon juice
• 1 cup chicken broth

For the Spiced Onions:

• 5-6 yellow or red onions, chopped small
• 500 ml extra virgin olive oil
• 1 tbsp spice blend (from above)
• 2 tsp salt
• 2-3 tbsp sumac

For Layering:

• 3 naan or flatbreads
• Sumac
• Toasted pine nuts
• Chopped coriander

Instructions

Step 1: Prepare the Spice Blend

1. In a small bowl, mix all the spice blend ingredients together. Set aside.

Step 2: Marinate the Chicken

1. In a large bowl, combine olive oil, 3 tbsp of the spice blend, sumac, salt, and lemon juice. Mix well.
2. Add the chicken quarters and coat them evenly with the marinade.
3. Cover and let it marinate for at least 1 hour (overnight for best results).

Step 3: Roast the Chicken

1. Preheat your oven to 200°C (400°F).
2. Place the marinated chicken in a baking dish and pour the chicken broth into the dish.
3. Cover with foil and roast for 35-40 minutes.
4. Remove the foil, increase the oven temperature to 220°C (430°F), and roast for another 15 minutes or until the chicken skin is crispy and golden brown.

Step 4: Cook the Spiced Onions

1. Heat olive oil in a large pan over medium heat.
2. Add the chopped onions and cook until soft and caramelized (about 20-25 minutes), stirring occasionally.
3. Add the spice blend, salt, and sumac, mixing well. Cook for another 5 minutes until fragrant.
4. Remove from heat and set aside.

Step 5: Assemble the Musakhan

1. Preheat the oven to 190°C (350°F).
2. Place the flatbreads on a baking tray and spread a generous layer of the spiced onions over them.
3. Place the roasted chicken on top and drizzle any remaining juices from the baking dish.
4. Sprinkle with extra sumac, toasted pine nuts, and chopped coriander.
5. Place the assembled dish in the oven for 5 minutes to warm through.

Step 6: Serve & Enjoy!

• Serve hot! Traditionally, Musakhan is eaten with hands, tearing off pieces of bread with chicken and onions. Enjoy the bold flavors and rich textures with every bite!

Cooking Tips

Marinate the chicken overnight – This enhances the flavors and makes the chicken more tender.
Use high-quality olive oil – Musakhan relies heavily on olive oil, so using a good quality one makes a difference.
Caramelize the onions slowly – Cooking the onions over medium heat ensures they become soft and deeply flavorful.
Toast the pine nuts – This adds extra crunch and nutty depth to the dish.

Musakhan – A Palestinian Classic

Musakhan is one of the most beloved dishes in Palestinian cuisine, known for its bold flavors and rich history.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Resting time 1 hour hr

Course Main Course

Cuisine Middle eastern, Palestinian

Servings 3

Ingredients

  

For the Spice Blend:

• 1 tbsp ground cinnamon
• 1 tbsp ground coriander
• 1 tbsp black pepper
• 1/2 tsp ground cardamom
• 1 1/2 tbsp ground nutmeg + cloves + cinnamon powder grind 2 whole nutmegs, 1 tbsp cloves, 2 sticks cinnamon
• 1 tbsp ground cumin

For the Chicken Marinade:

• 3 chicken quarters bone-in, skin-on
• 4-5 tbsp extra virgin olive oil
• 3 tbsp spice blend from above
• 2 tbsp sumac
• 1 tbsp salt
• 1 tbsp lemon juice
• 1 cup chicken broth

For the Spiced Onions:

• 5-6 yellow or red onions chopped small
• 500 ml extra virgin olive oil
• 1 tbsp spice blend from above
• 2 tsp salt
• 2-3 tbsp sumac

For Layering:

• 3 naan or flatbreads
• Sumac
• Toasted pine nuts
• Chopped coriander

Instructions

 

• In a small bowl, mix all the spice blend ingredients together. Set aside.
• In a large bowl, combine olive oil, 3 tbsp of the spice blend, sumac, salt, and lemon juice. Mix well.
• Add the chicken quarters and coat them evenly with the marinade.
• Cover and let it marinate for at least 1 hour (overnight for best results).
• Preheat your oven to 200°C (400°F).
• Place the marinated chicken in a baking dish and pour the chicken broth into the dish.
• Cover with foil and roast for 35-40 minutes.
• Remove the foil, increase the oven temperature to 220°C (430°F), and roast for another 15 minutes or until the chicken skin is crispy and golden brown.
• Heat olive oil in a large pan over medium heat.
• Add the chopped onions, spice blend, salt, sumac and mix well.
• Cook until soft and caramelized (about 20-25 minutes), stirring occasionally.
• Remove from heat and set aside.
• Preheat the oven to 190°C (350°F).
• Place the flatbreads on a baking tray and spread a generous layer of the spiced onions over them.
• Place the roasted chicken on top and drizzle any remaining juices from the baking dish.
• Sprinkle with extra sumac, toasted pine nuts, and chopped coriander.
• Place the assembled dish in the oven for 5 minutes to warm through.
• Serve hot! Traditionally, Musakhan is eaten with hands, tearing off pieces of bread with chicken and onions. Enjoy the bold flavors and rich textures with every bite!

Keyword Musakhan, Palestinian

Frequently Asked Questions (FAQs) 

1. Can I make Musakhan ahead of time?

Yes! You can prepare the chicken and onions ahead of time and assemble just before serving. Store them separately and reheat as needed.

2. What type of bread should I use?

Traditional Musakhan is made with taboon bread, but naan or any flatbread works well.

3. Can I make this dish vegetarian?

Absolutely! Substitute the chicken with roasted eggplant, chickpeas, or mushrooms for a delicious vegetarian version.

4. How do I store leftovers?

Store leftover chicken and onions separately in an airtight container in the fridge for up to 3 days. Reheat in the oven or stovetop before serving.

5. Can I use boneless chicken?

Yes, but bone-in chicken keeps the dish more flavorful and juicy. If using boneless, adjust the cooking time accordingly.